Unit FOOD SCIENCES
- Course
- Biological sciences
- Study-unit Code
- 55870806
- Curriculum
- In all curricula
- Teacher
- Maria Stella Simonetti
- Teachers
-
- Maria Stella Simonetti
- Hours
- 42 ore - Maria Stella Simonetti
- CFU
- 6
- Course Regulation
- Coorte 2015
- Offered
- 2017/18
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- CHIM/10
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Food and Nutrition - Food constituents - Nutrients.
Food: characteristics according to constituents and their chemical structures, functional properties and interactions.
Recommended dietary allowances of energy and nutrients.
Quality and safety of foods.
Relationship between food and nutrition.
Assessment of nutritional status. - Reference texts
- Lesson notes.
Mariani Costantini A., Cannella C., Tommassi G., Alimentazione e nutrizione umana, il Pensiero
Scientifico Editore, Roma.
Fidanza F, Alimentazione e Nutrizione Umana, Casa Editrice Gnocchi, Napoli - Educational objectives
- This course examines all elements of nutrition science necessary for a rational and adequate nutrition supply.
The main objective is to provide students with the necessary basis for the study of the relationship between diet and nutrition. - Teaching methods
- The course is organized as follows:
Theoretical lessons.
Practical training at the Food Chemistry Laboratory for determining body composition (anthropometry) and elaborations of diets.
Students will be divided into groups for conducting practical trainings
Sede
Theoretical lessons: Via del Giochetto
Practical training: Laboratory of Food Chemistry, San Costanzo - Other information
- In order to understand the program the student must have basic knowledge of Physiology and Biochemistry
- Learning verification modality
- Oral test
- Extended program
- Recommended Nutrient Intakes. Energy - Proteins - Lipids - Carbohydrates - Vitamins - Minerals - Water.
Food: characteristics according to origin, chemical composition, nutrient content, functions.
- food (cereals and cereal products, legumes, vegetables, fruits, meat, fish products, milk and dairy products, edible fats and oils, eggs, beverages): chemical composition, constituent biosynthesis and nutritional properties.
- functional food: production, control and nutritional properties.
Food Quality:
- safety and risk
-storage and processing: effect of reactions and analysis of situations encountered.
Diet-planning guides in physiological conditions.
Relationship among food intake, nutrition and health
- nutritional status assessment
- nutritional epidemiology
- the prevention of risk factors